Viking Traveller 2nd Issue

THE KITCHEN TABLE
ALBÓNDIGAS
CON TOMATE
9 oz (255g) minced beef
9 oz (255g) minced pork
1 Spanish (red) onion
2 cloves garlic, crushed
3 tbsp breadcrumbs
2 tbsp Cheddar cheese
2 tsp smoked sweet paprika
1 tbsp fresh oregano
1 egg
Salt and pepper
FOR THE SAUCE:
2 tbsp olive oil
1 Spanish (red) onion
2 cloves garlic, crushed
1 red chilli, chopped
1 tbsp fresh basil
6 large tomatoes
1 tbsp balsamic vinegar
Salt and pepper
2 tbsp fresh parsley
FOR THE GARLIC CROUTONS:
1 small baguette
2 oz (55g) butter
2 cloves garlic, crushed
1 tbsp fresh parsley
More so than any other European cuisine,
Spanish gastronomy is influenced by the culture,
society, geography and climate of its different
regions. In Andalucia, home to Seville and the
flamenco, Serrano ham and Iberico ham are both
popular. Valencia is the place to try paella, while
Barcelona is known for its Catalan cuisine.
1 Preheat the oven to 175°C. To make the meatballs,
combine the beef, pork, chopped onion, garlic,
breadcrumbs, grated Cheddar cheese, paprika and
oregano in a bowl together with the egg. Season
generously.
2 With wet hands, shape the mixture into meatballs,
weighing around 1¾ oz (50g) each. Refrigerate for
half an hour.
3 Meanwhile, make the garlic croutons. Melt the
butter in a saucepan and add the crushed garlic
and chopped parsley. Cut the bread into cubes and
toss the cubes in the butter mixture. Spread out on
a baking tray and bake for 20 minutes or until crisp
and golden. Keep warm until needed.
4 Next, heat the oil in a large frying pan and cook the
meatballs in batches, turning frequently, until they
have browned all over. Transfer to a baking tray
and place in the oven for 10 minutes.
5 To make the sauce, add the onion to the pan and
cook until just soft and translucent. Add the garlic,
chilli and basil and cook for 30 seconds, then add
the chopped tomatoes and balsamic vinegar. Bring
to the boil and season well with salt and black
pepper.
6 Remove the meatballs from the oven and add them
to the tomato sauce. Cover and simmer for 10
minutes. Serve with the garlic croutons.
68 viking.com